Mix potatoes plain mashed (no butter, milk or salt added) and confectioners sugar. Stir in coconut, vanilla and salt. Blend well. Press into one large or two small pans, so that candy is about 1/2 inch thick. Melt chocolate in double boiler, on low heat, do not allow water to boil. Pour over top of candy and cool in refrigerator. Cut in Bite size squares. For variation you can roll in balls, or shape in 1 inch high cones and dip base in Chocolate.

~~ Sty-U

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I always knew one day I would travel this road;I just did not know that today would be the day....

'Each man is good in his sight. It is not necessary for eagles to be crows' --Sitting Bull

Gah! Potato candy! I haven't had that in forever. My "adopted" Mama makes something similar, only she uses peanut butter and then rolls it and cuts it into slices. My husband just made very happy noises over my shoulder here.

This recipe dates to 1750 (Farmer & Farmer). If you wish to be authentic, try this recipe with the chocolate available from period sutlers ; the chocolate is mixed with cinnamon and pepper similar to the chocolate of the eighteenth century.

Beat chocolate, sugar, & yolks together until thick & creamy. Fold in egg whites. Sift flour over mixture and fold in. Grease muffin tins. Fill half full with mixture. Bake at 325º F for 15-20 minutes or until tops are just firm. Cool before serving.

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I support the separation of church and hate!

IMAGINATION - the freest and largest nation in the world!

One can not profess to be of "GOD" and show intolerence and prejudice towards the beliefs of others.

Am fear nach gleidh na h–airm san t–sith, cha bhi iad aige ’n am a’ chogaidh.He that keeps not his arms in time of peace will have none in time of war.

"We're all in this together , in the parking lot between faith and fear" ... O.C.M.S.

“Beasts feed; man eats; only the man of intellect knows how to eat well.”

"Without food we are nothing, without history we are lost." - SHADOWS

Is iomadh duine laghach a mhill an Creideamh.Religion has spoiled many a good man.

Place first 3 ingredients in saucepan and boil for 3 minutes. Stir in peanut butter until dissolved. Stir in oatmeal and mix well. Drop by teaspoon on cookie sheet to cool. If mixture gets too stiff add more milk.

All I've gotta say is...you people have kept me busily baking for days now. My deep freeze is stuffed, I'm doling out trays of cookies like there's no tomorrow, and I've still got 20 pounds of flour to tear through. Me? Manic? Nahhh.

Ok, now that I've ripped the cookbook from my mother's clutches, here's a couple of mine.

This one isn't strictly a cookie, but...they're *good*. And if you're like me, after Faire season you get a screaming craving for these.

If your peel is dried, rehydrate in 2 tsp. water for at least 15 minutes or so. Then combine peel, sugar, cinnamon and water in a sauce pan (make sure to give yourself stirring room), and boil at med/high heat, stirring constantly. Add the nuts and reduce heat to let nuts simmer. Keep stirring till the water cooks off. Once all the water is evaporated, remove from heat (keep stirring!), then spread them out onto a cookie sheet to cool. They should be cooled all the way off inside an hour or so. I stick mine in the pantry to cool 'em even quicker. Store in an airtight container; eat or give away inside two weeks.

Microwave sugar, butter, syrup and salt till boiling (WATCH it...it'll boil sooner than you think). Once you hit the boil, set microwave for 3 minutes and continue boiling. Add baking soda, still till foamy (and it foam..it grows on ya!). Pour mixture over popcorn in the bag, roll top closed, microwave again for one minute. Remove, shake vigorously. Back in for another minute, shake again till all the popcorn's covered. Back in the microwave for another 30 seconds. Remove from bag, spread out on cookie sheet to allow sugar to set up. Store in airtight container.

Gah! Potato candy! I haven't had that in forever. My "adopted" Mama makes something similar, only she uses peanut butter and then rolls it and cuts it into slices. My husband just made very happy noises over my shoulder here.

O'siyo Sekhmet,~ well, anytyme that one of our loved ones make 'strange', happy noises over what we bake then we must be doing something right!! I have used peanut butter while making these and I honestly don't think one can go wrong with any ingredient mixed with potato candy!! ~~ You sound like me with all the baking you are doing! Don't you just love it!! Well, if you run out of things to bake at your home, you are more than welcome to come to my home and help me do some more baking! ~~ I am going to bake some wonderful Gingerbread People Cookies, I suppose someone decided to be 'politically correct' when publishing this recipe!

Gingerbread People Cookies (retrieved from AOL. Living)

These classic cookies make great holiday ornaments: Prior to baking, make a hole in the top of each using a wooden pick; string baked, cooled cookies with yarn, and hang them on the tree or mantel.

Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour and next 7 ingredients (flour through cloves) in a bowl, and set aside. Combine granulated sugar and butter in a large bowl; beat at medium speed of a mixer 5 minutes. Add molasses and egg white; beat well. Add flour mixture to sugar mixture; beat at low speed until well-blended. Divide dough in half, and shape each half into a ball, and wrap in plastic wrap. Chill 1 hour.Preheat oven to 350°.

Working with 1 half of dough at a time (keep remaining half chilled until ready to use), roll the dough to a 1/8-inch thickness on a heavily floured surface; cut with a 2 1/2-inch boy or girl cookie cutter. Place gingerbread cookies 1 inch apart on baking sheets coated with cooking spray. Arrange currants on cookies as buttons. Bake at 350° for 8 minutes. Remove from pans; cool on wire racks.

Combine the powdered sugar, lemon juice, and vanilla in a small bowl. Spoon into a decorating bag or a heavy-duty zip-top plastic bag with a tiny hole snipped in 1 corner of bag, and decorate as desired.

O'siyo,~ Well, again, not a cookie recipe but, I am going to make these! They sound divine!! Instead of all of them with marshmallow filling I am going to try my hand at filling them with custard ~ I got this recipe from AOL. Living/Food

1. In a bowl, with a mixer on medium speed, beat butter and sugar until smooth. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed. 2. In another bowl, mix flour, cocoa, baking powder, and salt. Stir in half the flour mixture into butter mixture. Stir in milk just until blended. Add remaining flour mixture and stir just until incorporated. Spoon batter equally into 16 muffin cups (1/3-cup capacity; cups should be almost full) lined with paper baking cups. 3. Bake in a 350º regular or convection oven until tops spring back when lightly pressed in the center or a wooden skewer inserted into the center comes out clean, about 20 minutes. Let cool in pans on racks for 5 minutes; remove cupcakes from pans and set on racks to cool completely, at least 30 minutes. 4. With a small, sharp knife, cut a cylinder about 3/4 inch wide and 1 inch deep from the center of the top of each cupcake. Trim off and discard about 1/2 inch from bottom of each cylinder. With a knife, hollow out a small cavity inside each cupcake. 5. Spoon marshmallow cream into pastry bag fitted with a 1/2-inch plain tip. Twist end of bag tightly to secure. Place tip in cavity of one cupcake; without moving tip, squeeze filling into cavity, to 1/4 inch from top. Repeat to fill remaining cupcakes. Insert cake cylinders into holes. 6. Spoon chocolate cream cheese frosting into another pastry bag, fitted with a 3/4-inch star tip, and pipe onto tops of cupcakes, or spread on cupcakes with knife.